Oat Bran Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs), divided | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| Oat bran | 1/4 Cup (16 tbs) | |
| 2 cups quick-cooking oats | ||
| Whole wheat flour | 3 Cup (16 tbs) | |
| All purpose flour | 7 Cup (16 tbs) | |
Directions
In a large mixing bowl, dissolve yeast in 1/2 cup warm water.
Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well.
Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth.
Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into four loaves.
Place in greased 8-in.x 4-in.x 2-in.loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes.
Remove from pans and cool on wire racks.
Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well.
Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth.
Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into four loaves.
Place in greased 8-in.x 4-in.x 2-in.loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes.
Remove from pans and cool on wire racks.
Chef
